Pollock, what did I do wrong

Started by justpete, July 06, 2009, 10:19:13 AM

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Tenpoint5

#15
July 08, 2009, 05:30:49 AM
Chicken should be fine.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Caneyscud

#16
July 08, 2009, 07:42:10 AM
Any good feathers for fly tiers?
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

watchdog56

#17
July 10, 2009, 10:51:15 AM
When I do fish I put a couple of gallons of water in a bucket the I keep adding Morton's canning salt and stir it up until salt dissolves. I start with about 1 cup of salt and put an egg in mixture until the egg goes to bottom of bucket then slowly floats up to surface. This seems to work very well for me. It does not seem to matter if the fish is filleted or whole.

justpete

#18
July 10, 2009, 11:58:15 AM
Quote from: Caneyscud on July 08, 2009, 07:42:10 AM
Any good feathers for fly tiers?
PM sent to you Caneyscud


Peter

djkost

#19
August 06, 2009, 08:46:05 PM
I've smoked for quite awhile and use the egg in the brine. I let mind bounce off the bottom and then rise slowly to just below the surface. I suppose we could test this by mixing salt brine accounting to the box then see if the egg floats. I ve never tested it. All I know is that it saves time trying to measure the salt for differant size containers.
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